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My Macedonian grandmother’s cheese stuffed peppers recipe is an easy dish that comes together in 30 minutes on the stovetop. Mild peppers get stuffed with creamy ricotta cheese and cooked to tender, melty perfection in a skillet. It takes me straight back to her kitchen!
Enjoy these cheesy stuffed peppers as a side dish with moussaka. Or, serve them as an appetizer alongside bacon-wrapped chicken bites at your next gathering!
This cheese stuffed peppers recipe is straight from my Baba Zorka’s (Grandma’s) kitchen. It’s a dish she used to make for me at the end of summer, right before the banana, cubanelle, and Anaheim peppers in her garden turned red and became ajvar (if you know, you know 😏). These peppers stuffed with three types of cheese are loaded with flavor and fond memories, and I still make them often as a meal or appetizer.
Reasons to Love Baba’s Cheese Stuffed Peppers
- Simple, cheesy, and packed with flavor. You don’t need much to make this cheese stuffed peppers recipe. Just a handful of pantry staples to make perfectly cheesy, blistered peppers.
- Versatile. We eat these stuffed banana peppers for lunch and dinner, as a side or appetizer. They’re easy to adapt to different types of cheese, herbs, and seasonings. You can even change up the peppers.
- Authentic home cooking. My grandmother didn’t just cook. She made EVERYTHING from scratch: Ricotta, feta, spices, clay pots, tobacco, soap, you name it. These peppers are a quick, cherished recipe that’s stood the test of time, so you know it’s going to be delicious!
What You’ll Need to Make Them
Here’s what you’ll need to make your cheese stuffed peppers, plus a few easy ingredient swaps if you’re missing anything. Scroll down to the printable recipe card for the full recipe details, followed by step-by-step instructions.
- Banana or Cubanelle Peppers – Mild and slightly sweet, these varieties are perfect for stuffing and quick cooking. Anaheim peppers or small bell peppers will work, but they take longer to cook because they are thicker.
- Vegetable Oil – Helps blister the peppers and cook them evenly in the skillet. Olive oil or avocado oil will also work, as will any other high-smoke-point cooking oil.
- Ricotta Cheese – The creamy base of the filling. Cottage cheese is a good alternative for a chunkier texture with more protein.
- Feta Cheese – Adds a salty, tangy contrast to the mild ricotta. Goat cheese can be used for a softer, creamier alternative.
- Parmesan Cheese – Pecorino Romano is a great swap for a slightly saltier taste.
- Green Onions – Mild onion flavor that blends perfectly into the filling. Chives or finely diced shallots can be used if needed.
- Garlic – Garlic powder (¼ teaspoon per clove) can work in a pinch, but fresh garlic is best.
- Dried Herbs – Dried thyme, oregano, rosemary, or Italian seasoning are all okay to use.
- Fresh Parsley – A fresh, herby touch to brighten up the dish.
- Salt & Black Pepper – Essential for bringing all the flavors together. Adjust to taste.
Change Up the Peppers
The banana peppers my grandmother uses in her recipe are mild and even suitable for kids (we would DEVOUR these back in the day!). But if you’d prefer to stuff a hotter chili pepper, try stuffed poblano peppers or jalapeños.
Serving Suggestions
The only thing that can make these cheese stuffed peppers better is adding a big leafy salad to go with them. I love something fresh and crisp to balance the creamy, cheesy filling, like my Mediterranean Cobb salad. Or, if you want something a little lighter, try my cucumber and onion salad for a zesty kick. And if you’re looking to turn this into a full-on feast, a juicy coulotte steak on the side wouldn’t hurt! My baba always had a whole roast chicken ready for us.
Try These Variations
Try my cream cheese stuffed peppers for another mild variation. I also have these delicious bacon-wrapped mini stuffed peppers, which are basically a fun-sized version of my ground turkey stuffed peppers!
Storing Leftover Stuffed Peppers
- Refrigerate. Store your stuffed peppers leftovers in an airtight container and keep them in the fridge for up to 3 days. To reheat, warm them in a skillet over low heat until heated through, or pop them in the microwave for a quick fix.
- Freeze. Freezing isn’t the best option since the cheese filling can become watery, but if you must, wrap them individually and freeze for up to 2 months.
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Cheese Stuffed Peppers
Ingredients
- 8 banana peppers, or cubanelle peppers
- ¼ to ⅓ cup vegetable oil
- 15 ounces tub of ricotta cheese
- ½ cup crumbled feta cheese
- ¼ cup grated parmesan cheese
- 2 green onions, sliced into thin rounds, white and light green parts, only
- 3 garlic cloves, minced
- ½ to 1 teaspoon dried herbs, like thyme, oregano, or Italian seasoning
- 1 tablespoon chopped fresh parsley
- salt and freshly ground black pepper, to taste
- sprinkle of salt for each pepper
Instructions
- Prep the peppers. Wash the peppers and dry them with paper towels. Cut the tops off and, using a knife, lightly scrape and remove all the seeds. Set aside.
- Make the filling. In a mixing bowl, combine the ricotta cheese, feta cheese, parmesan cheese, green onions, garlic, dried herbs, parsley, salt, and pepper; mix until smooth and completely incorporated.
- Stuff the peppers. Using a butter knife or a small spoon, fill the peppers with the cheese mixture.
- Heat the skillet. Heat the oil in a cast iron skillet. Use enough oil to cover the bottom of the skillet, and come up about 1/4-inch on the sides of the skillet.
- Cook. Add the peppers to the skillet; cook them over medium-low heat, turning occasionally, until the peppers are blistered all over and the filling is piping hot and melting; about 8 to 10 minutes. Depending on the size of your skillet, you will have to cook the peppers in batches.
- Finish and serve. Remove from heat and transfer the stuffed peppers to a serving plate. Add a sprinkle of salt over each pepper and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Cheese Stuffed Peppers
To make these stuffed peppers on the stovetop, all you need is a skillet and about 30 minutes! No baking, no parboiling. Just a quick cook in a hot pan until the peppers are perfectly blistered and the cheesy filling is warm and melty.
- Prep the peppers. Wash the peppers and dry them with paper towels. Then, cut off the tops and remove the seeds.
- Make the filling. Mix the ricotta cheese, feta, parmesan, green onions, garlic, thyme, parsley, salt, and pepper in a bowl until creamy and smooth.
- Stuff the peppers. Use a butter knife or a small spoon to fill each pepper with the cheese mixture.
- Heat the skillet. Add enough oil to coat the bottom of a cast-iron skillet and heat over medium-low.
- Cook the peppers. Arrange the stuffed peppers in the skillet and cook, turning occasionally, until the peppers are blistered and the filling is hot and melty (about 8-10 minutes).
- Serve. Sprinkle with a little extra salt if you’d like, then transfer to a plate and enjoy!
Fantastic! Made is as directed and the whole family devoured them. Quick and easy and delicious. Esp for the “protein”Cottage cheese loving teenagers.
That’s amazing! So glad the recipe was a hit with the whole family, especially the cottage cheese-loving teens! Thank you so much! 🙂
I love banana peppers!! This sounds like a play on jalapeño poppers, but a bit less spicy!